Spring has officially sprung with gorgeous Orange Sherbert Cupcakes. Throwing a baby shower? What great (gender neutral) dessert to surprise the mom-to-be!

Ingredients

CUPCAKES

1 cup (8 oz.) salted butter, softened

2 1/2 cups granulated sugar

6 large eggs

3 cups (12 oz.) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

1 (8-oz.) container sour cream

1 tablespoon orange zest

1 tablespoon fresh orange juice

1 teaspoon vanilla extract

30 paper baking cups

FROSTING

1 cup (8 oz.) salted butter, softened

3 tablespoons orange zest

1 (32-oz.) pkg. powdered sugar

1 tablespoon fresh lemon juice

7 to 8 tablespoons fresh orange juice

1 drop red liquid food coloring

How to Make It

Step 1

Prepare Cupcakes: Preheat oven to 350°F. Beat 1 cup softened butter at medium speed with a heavy-duty stand mixer until creamy; gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.